Something Special for the Holidays
SALMON RILLETTE 2 cups dry white wine 1 tablespoon minced shallot
1 pound skinless wild salmon fillet , cut into 1 inch pieces
3 ounces smoked salmon , cut into 1 ⁄ 4 inch pieces
1
⁄ 4 cup mayo
2 tablespoons fresh lemon juice 2 tablespoons minced fresh chives Sea salt and fresh ground pepper
Petite sesame cones filled with Salmon Rillette are placed in a glass vessel filled with roasted coffee beans .
Bring wine and shallot to a boil in a sauté pan . Add fresh salmon and poach until salmon is opaque in center . Remove and let drain on paper towel .
Strain liquid and reserve shallot . Place salmon and shallot in a mixing bowl and cool thoroughly .
Mix in remaining ingredients being careful not to break up salmon too much . Chill for up to one day .
Serve in petite sesame cones or on toasted baguette slices .
40 PEACHY